Journal of Education and Human Development

Professional Competencies and Performance of Dietitians in Food Services: An Integrative Literature Review
Jessicley Ferreira de Freitas Msc; Dinara Leslye Macedo e Silva Calazans PhD; Anna Cecília Queiroz de Medeiros PhD; João Carlos Alchieri PhD

Abstract
The performance of dietitians in food services requires professional competences for an effective practice in a complex and dynamic context. The aim of this paper was to conduct an integrative review to identify which are the competences of dietitians working in the area of Dietetics/Nutrition in food services. It is an integrative review where the following electronic databases were consulted: PubMed, Science Direct, CINAHL, Scopus, Web of Science, Biblioteca Virtual em Saúde- BVS, Scientific Electronic Library On-Line (SCIELO) and Google Scholar, in addition to grey literature. The following criteria of inclusion were used: articles published between 2008 and 2018, with abstracts available in the Portuguese, English and Spanish language. Intersections of the sets of words dietitian/nutritionist, food service, professional competence and their variations were used. The initial search included 1,634 articles, of which 279 were eligible for full reading, and 09 articles were included in the integrative review. The dimensions comprising the professional competences of dietitians are intrinsically linked in the daily practice, and the interdisciplinarity of food services and business administration requires specific managerial skills. The gaps of core competences that are necessary today in the workforce of food services indicate the need for further investigations.

Full Text: PDF     DOI: 10.15640/jehd.v8n4a8